This is my husband’s favorite salad. It makes a wonderful side dish with any type of grilled entree–steak, chicken, fish. Add some fresh sliced tomatoes and a platter of sweet boiled corn on the cob and you will have a feast of a summer meal. The recipe has been around for decades, but lately I have jazzed it up with a drizzle of Marisolio’s Honey Ginger Balsamic just to be different. It is a great dish to take to a potluck as well. You make the basic salad earlier in the day, and transport to your event, adding the bacon and cashews just before serving.
Pea Salad with Bacon and Cashews
2 (10 oz.) pkg. frozen peas, thawed
1 c. chopped onion
2 c. sliced celery
2 c. sour cream
Salt and pepper
1 c. salted cashews